Round Steak: Country Fried Steak

Ingredients:

• 1 to 1½ pounds round steak, about ½ inch thick
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for a little kick)
• 2 large eggs
• 1/2 cup milk
• Vegetable oil or shortening, for frying (about 1 inch deep)

For the gravy:

• 3 tablespoons all-purpose flour
• 2 cups milk
• Salt and black pepper, to taste

1. Prepare the steak:
   If the round steak is very thick or uneven, lightly pound it with a meat mallet to about ½ inch thickness for tender, even cooking.
2. Season the flour:
   In a shallow dish, combine ¾ cup of the flour with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well.
3. Prepare egg wash:
   In another bowl, whisk together the eggs and milk until smooth.
4. Dredge the steak:
   Pat the steak dry. First, dredge it in the seasoned flour, pressing to coat well. Then dip it into the egg wash, letting the excess drip off. Finally, coat it again in the remaining ¼ cup of flour. This double coating ensures a crispy crust.
5. Heat the oil:
   In a large skillet, pour vegetable oil or shortening to a depth of about 1 inch. Heat over medium-high until hot but not smoking (around 350°F if you use a thermometer).
6. Fry the steak:
   Carefully add the steak to the hot oil. Fry for about 4-5 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—fry in batches if needed.
7. Drain:
   Remove the steak and place it on a wire rack or paper towels to drain excess oil.
8. Make the gravy:
   Pour off all but about 3 tablespoons of the fat from the skillet, leaving any browned bits. Reduce heat to medium. Stir in the 3 tablespoons of flour and cook for about 1 minute to form a roux. Slowly whisk in the milk, stirring constantly to avoid lumps. Simmer until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
9. Serve:
   Pour the creamy gravy over the country fried steak and serve immediately. Classic sides like mashed potatoes, green beans, or corn complement this dish perfectly.

• For extra tender steak, marinate the round steak briefly in buttermilk before dredging.
• Use a splatter guard to keep your stove clean while frying.
• This recipe works well with cube steak, which is pre-tenderized round steak.